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Israeli tahini dip
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Israeli, Middle Eastern |
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Ingredients:
| 3/4
| cup | Raw tahini | | | Juice of 3 lemons | | 1/3
| cup | Lukewarm water, as needed | | 1
| tsp | Salt | | 3
| | Garlic cloves, minced | | | Pn Cumin (optional) | | | Fresh parsley, chopped | | | - (optional) |
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Procedures:
| 1 | "this dip should be made using a big bowl and a wooden spoon. | | 2 | A good tahini dip develops its taste slowly, and the wonderful aroma won"t be developed if all the ingredients are added to it at once." | | 3 | put the raw tahini with the lemon juice in a bowl, and mix until well-blended and light in color. | | 4 | Add a little water, and mix until the mixture is still thick but does not stick to the sides of the bowl. | | 5 | The mixture should still be somewhat stiff in this stage. | | 6 | Gradually add the garlic, while mixing, then the salt and the cumin. | | 7 | Add water, as needed, and mix until the desired thickness is reached. | | 8 | Garnish with chopped parsley and serve immediately, with pita bread. | | 9 | this dip is best prepared just before the meal. | | 10 | If prepared ahead, store in fridge and bring to room temperature before serving. | | 11 | green tahini dip: add another 1/3 cup water and 2 cups finely chopped fresh parsley. | | 12 | unusual californian-style tahini dip: add 1/3 cup soy sauce, and ?cup each of finely chopped fresh parsley, basil, and cilantro. | | 13 | recipe by shery ansky |
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